Firstly, detailed sensory and purity requirements are made; secondly, the silver content and physical and chemical indicators of silverware products used in contact with food are assessed, such as migrating substances (harmful elements) arsenic, chromium, lead, nickel, etc.; in terms of antibacterial effect, coliform bacteria are mainly assessed groups, total bacterial colonies, molds and yeasts, etc. Finally, the traceability of product information is required to ensure the quality and safety traceability of production (sales) information, product (performance) information, quality (inspection) information and other stages of food contact silverware.